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Wedding Cake Pops - Page 2

post #16 of 34
What a great friend she is to you, and you to her. I would say to refrigerate rather than freeze them, as Leah mentioned, there might be some cracking from the freezer. I hope they turn out wonderful for you. I like making cake pops!
post #17 of 34
Thread Starter 
Norasmom, My desire to freeze them is motivated by the fact that because I have so many to make, I would like to make them ahead of time. How long do you think they will keep in the refrigerator? I will need to start making these at least 2 weeks in advance.

post #18 of 34
I bought Nordic ware cake pop pans at TJ Maxx. I do not like white chocolate, it didn't seem to melt very well for me. But, chocolate was wonderful and fast.
I tried the baby pop maker and you really have to watch it. The thing stays hot between batches and it just didn't work well for me.
I had a dessert buffet wedding, my husband made a cake pop stand and they were a hit. They are in my pictures.
Making life sweet!

Lindas Just Desserts

Inspected and licensed commercial kitchen
Making life sweet!

Lindas Just Desserts

Inspected and licensed commercial kitchen
post #19 of 34
Prima~~As others have said, you do have a darling friend and a wedding cake or pops would absolutely be appropriate for a "gift" in this specific situation.

I looked at your photos, and you appear to have the skills needed to create a gorgeous rustic wedding cake or the cake pops.

The single biggest thing that stood out of your narrative was that this will be an outdoor wedding with 90+ degree weather. For that single reason alone~~I personally would suggest that cake pops covered in chocolate are NOT an appropriate option.

Many superb cake decorators have disclaimers on their websites that state that certain flavors/frostings/fillings will NOT be provided at outdoor weddings since the heat will severely compromise the product.

Rustic weddings are the current rage, and there are LOTS of ideas for rustic, tiered wedding cakes that would be appropriate for a 90 degree outdoor wedding. Appropriate outdoor frosting/fondant could be rolled fondant or a shortening based buttercream such as Indydebis Crisco-Based Buttercream Icing:

Here's an example of a rustic cake from the CakeCentral gallery:

You can also google "rustic wedding cake" and you'll come up with lots of ideas. There are a LOT of rustic cakes on the CC gallery. You can purchase round pieces of wood that are made specifically to be "cake drums" for rustic cakes.

You may wish to gather some of the rustic wedding cake photos for inspiration and share them with your friend and explain that anything made of chocolate will melt and may look awful despite your best efforts because of the heat in an outdoor setting.

Good luck with whatever you decide!
Here's a video by Bronwen Weber showing the effects of (110 degrees F) heat on a wedding cake with real butter in the buttercream over an hour in the sun:
Here's an article about the wedding cake for the daughter of President Bush. EVEN this cake "leaned" in the heat at an outdoor wedding:
post #20 of 34
The other thing you need to consider, if it is really that hot on her wedding day, is that the cake pops may start slipping and/or falling off the stick since the chocolate would melt somewhat. Would she consider cake balls in pretty cups instead?
post #21 of 34
Thread Starter 
Yes, I have been really worried about the outdoor weather, and the pops melting in the heat. The reception is in the evening (7pm), but in July, it's not uncommon for temps to be in the 90's or hotter during the day. How long do you think a cake pop could realistically stand up to outdoor temps before it starts melting? I'm thinking these babies will probably get soft quickly.

My dear hubby suggested assembling little cake pop displays for each table, and having the servers "serve" the cake pops to each table during the cake cutting, as part of a ceremonial "cake pop toast". I thought the idea was really cute, but I haven't asked the bride her opinion yet. We also have to deal with the logistics of keeping 600 assembled cake pops on displays cooled until they were ready to serve.

Thanks again for all your insight.
post #22 of 34
For those kinda of warm summer evenings you will need to consider a small refridgeration system of sorts. Because even when the highs are in the 90's, in the summer months the evening temps don't cool off all that much.

I like your husbands idea too, but all in all you & your friend are fighting against an element which neither of you can control. Being the kind of person you describe, I think you should sit down with her soon and discuss all of these issues & options before you get to far ahead. I'm sure she wants things to go off as smoothly as possible too.
Virginia 323.253.8213
He is the man of my dreams, my prince; He gives me the desires of my heart, He completes me. His name is Jesus
Virginia 323.253.8213
He is the man of my dreams, my prince; He gives me the desires of my heart, He completes me. His name is Jesus
post #23 of 34
I would tell her the latest trend is mini cupcakes on a stick. icon_biggrin.gif

Make sure you tell her your concerns that you are not familiar with making them and that you are concerned about the warm weather too, and see if you both don't come up with some other ideas. Maybe something like petit fours instead.
post #24 of 34
I have NEVER made cake pops...but I have made large quantities of specialty cookies. Assuming you are happy with your test runs and decide to go forward - - - it seems like you will be best prepared with the right tools.

Like drying racks. How ever many you decide to complete in one sitting - I would imagine you need enough room to let them dry with out stress.

Also - not sure about pans...but I'm a big fan of the melon baller. Not sure if that works for the cake ball process...but, if you get going with a melon baller you'll get through that part in no time.

The process of freezing - completed would be awesome! But, if not, I could easily see you concentrating on the ball part. Freeze balls in boxes, wrapped properly. Then, you could have a dip fest the week before. You could have all your bags, sprinkles, ribbons ready to go. I tend to do best when I separate tasks. Like, with cookies...I make dough one day & bake all day long the next day. That's me though.

Not sure how common it is, but, as far as display...I saw a great goodie shop from MD put their cake balls upside down. So - imagine a cake ball with a flat bottom & a stick coming straight up out of it. They bagged & ribboned the same, but added these cute tags. I think the place is called Yummy Sweet Shop. They have the most festive looking goodies. So cool!

Good Luck to you. I hope you like making them. icon_wink.gif
post #25 of 34
A light bulb moment....

Using a melon baller may be great if you decide to display upside down. The bottoms would already be flat...

Also, you wouldn't have to worry about standing all 600 of them up on a stick. You could line them all up.
post #26 of 34
I think a display of cake pops, alternating with cupcakes would be interesting on a stand. The differences in the height would. You could add in interest in texture by piping the icing with a star tip on the cupcakes. It would contrast the smooth surface of the pop vs the edges of the piped icing.
Cupcakes are never hard for me to make. They are just so easy to ice, vs cake or even smaller cakes.

Good luck with your cake pops and be sure to add a photo to this thread so we can see how they turned out!
post #27 of 34
I like very much the idea of a small-cake display for each table. They will have to sit refrigerated until the main course has been served (if this is a sit-down). In 80F heat the pops will warm up pretty fast-like in about 10 minutes. Chocolate melts below 88F...An arrangement of any small cakes would similarly have to be refrigerated until very close to serving time.

Prima you are right on track with wanting to use good flavours and real chocolate. The issue then becomes the sticks (and the heat). Maybe you could put it to the bride this way: that 600 sticks means that somebody is going to have to pick them all up, including off the ground.

Is there another choice for "rustic"? I think maybe there is. Look at the silicone molds that bake cake into flower shapes, or any of the other available themes. These are perfect for your fillings.

These small cakes can be baked ahead, frozen unfilled, and then finished closer to the wedding day (but try to only freeze-thaw them once). They can be dipped into chocolate or ganache ( no need for crumb coating) and chilled for a week in airtight containers. Hand dipping goes very fast when you have lined up the cakes and cooling racks.

Small shaped cakes will be more "rustic" than petits fours, and they certainly will be unique. If you have a plate fore each table, then you don't really need wrappers or cups for each cake. You can use "woodgrain" paper plates...

I would make a small plate of cake pops and another small plate of whatever small cakes you come up with. Invite your friend, her fiance, and your DH to the tasting because I think that the extra input will help. I think that you will be able to make your friend a fantastic wedding cake presentation when you get
post #28 of 34
Thread Starter 
Wow, thank you all for your responses. Your insight and ideas are great. I think I will gather my thoughts & concerns, come up with a few options that will hopefully keep her happy, and have a meeting with her this week to discuss. Earlier, I had suggested a dessert buffet, trio of smaller cakes, etc. I must have a hundred pictures of cakes that would work with a "rustic" theme on my computer. The petit fours, cupcakes, etc are great ideas, too. I will show her all of these options, and hopefully we can figure out a solution that will give her the rustic feel that she wants (and some cake pops) while still making this work in the heat.

I will be in touch soon to let you know how it goes.

Thanks a million, ladies. I am still new to CC, but I already find myself wondering what I would do without you...
post #29 of 34
Does she have a guest count yet? I'm just wondering because if she's expecting 300, then 600 pops makes sense. If, however, she's looking at 100, then 600 is too much. 250-300 might make the project much easier for you.

post #30 of 34
Thread Starter 
Her family has invited 600 guests, and they are expecting around 450. Yes, nothing like a small wedding. icon_lol.gif
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